We all grow some funky and delicious foods. How do you prepare and eat them???
[Any thoughts on how this page should be organized? By season? By food? Totally randomly?]
Summer Garden Brunch
[Feeds 1 (one) hungry permaculturist]
As I sat down to eat this meal on a cool summer afternoon, I realized that 99% of the food I was about to eat had come from less than 50 feet from my front door. Local sustenance, from a mix of annual and perennial crops, seems possible!
Eggs
2-3 eggs from your chickens, well-mixed
1 sprig dill, chopped finely
1 sprig water celery, chopped finally
1 pinch of salt
1-2 cloves of garlic, minced
-> Mix'em all together and scramble in a cast-iron pan!
Summer Squash
1 fresh green or yellow summer squash, sliced into 1/4" rounds
1-2 cloves of garlic, sliced fine
rosemary, thyme, lavendar dried or fresh (to taste)
2-4 Tbsp butter, earthbalance, or olive oil
-> Fry the garlic slightly, then add the squash and cook till lightly browned on both sides.
Greens
4 big fat leaves of kale
1 stuffed handful of violet leaves
5-10 water celery shoots
1/2 handful dandelion greens
5-10 unopened daylilly buds
1-2 cloves fresh garlic
1 Tbsp apple cider vinegar
1 Tbsp tamari
-> Chop the washed greens coarsely. Fry the garlic and the daylilly buds for ~1 min. Add the greens and cover so they steam-cook a little, 2-3min. Turn off the heat and mix in the vinegar and tamari. Yum!!!
I harvested and cooked everything here in about 30 minutes. Enjoy!
Sugar-free Gluten-free White & Red Currant Cobbler
4 cups mixed white & red currants (Ribes rubrum)
1.5 cups buckwheat flour, sifted thrice
1 stick of organic butter
1/2 cup of honey
1 tsp salt
-> Grease a 9x13mm pan with BUTTER. Fill with currants. Mix 1/4 cup of flour into slightly-bruised currants. In a separate bowl, cut butter into remaining flour, add salt and honey, knead with hands until mixed, and crumble over the currants. Bake at 350ยบ for 30 minutes. Serve with fresh homemade yogurt and enjoy!
Savory Sunchoke Pancakes
[I eat a lot of sunchokes, and I'm always experimenting with different ways to prepare them. This was probably the best concoction that I've tasted yet -- the grated sunchokes cooked really nicely, and the flavor was warm and nutty. Yum!]
2 cups grated sunchokes (Helianthus tuberosus -- I particularly like the variety 'Dwarf Sunray')
2 scallions, chopped coarsely
2 beets (or other root vegetable), grated
1/4 big red onion, grated
2 eggs from your happy free-ranging chickens
1/4 cup buckwheat flour
2 tsp salt (or to taste)
1/4 tsp thyme (fresh or dried)
-> Mix all the ingredients together in a nice bowl that you like very much. After 10-15 minutes, drain off any liquid that separates out. Form into thin pancakes and fry in a pan, with butter. Serve with freshly lacto-fermented goodies from your garden.
Permaculture Recipes
We all grow some funky and delicious foods. How do you prepare and eat them???
[Any thoughts on how this page should be organized? By season? By food? Totally randomly?]
Summer Garden Brunch
[Feeds 1 (one) hungry permaculturist]As I sat down to eat this meal on a cool summer afternoon, I realized that 99% of the food I was about to eat had come from less than 50 feet from my front door. Local sustenance, from a mix of annual and perennial crops, seems possible!
Eggs
2-3 eggs from your chickens, well-mixed
1 sprig dill, chopped finely
1 sprig water celery, chopped finally
1 pinch of salt
1-2 cloves of garlic, minced
-> Mix'em all together and scramble in a cast-iron pan!
Summer Squash
1 fresh green or yellow summer squash, sliced into 1/4" rounds
1-2 cloves of garlic, sliced fine
rosemary, thyme, lavendar dried or fresh (to taste)
2-4 Tbsp butter, earthbalance, or olive oil
-> Fry the garlic slightly, then add the squash and cook till lightly browned on both sides.
Greens
4 big fat leaves of kale
1 stuffed handful of violet leaves
5-10 water celery shoots
1/2 handful dandelion greens
5-10 unopened daylilly buds
1-2 cloves fresh garlic
1 Tbsp apple cider vinegar
1 Tbsp tamari
-> Chop the washed greens coarsely. Fry the garlic and the daylilly buds for ~1 min. Add the greens and cover so they steam-cook a little, 2-3min. Turn off the heat and mix in the vinegar and tamari. Yum!!!
I harvested and cooked everything here in about 30 minutes. Enjoy!
Sugar-free Gluten-free White & Red Currant Cobbler
4 cups mixed white & red currants (Ribes rubrum)
1.5 cups buckwheat flour, sifted thrice
1 stick of organic butter
1/2 cup of honey
1 tsp salt
-> Grease a 9x13mm pan with BUTTER. Fill with currants. Mix 1/4 cup of flour into slightly-bruised currants. In a separate bowl, cut butter into remaining flour, add salt and honey, knead with hands until mixed, and crumble over the currants. Bake at 350ยบ for 30 minutes. Serve with fresh homemade yogurt and enjoy!
Savory Sunchoke Pancakes
[I eat a lot of sunchokes, and I'm always experimenting with different ways to prepare them. This was probably the best concoction that I've tasted yet -- the grated sunchokes cooked really nicely, and the flavor was warm and nutty. Yum!]2 cups grated sunchokes (Helianthus tuberosus -- I particularly like the variety 'Dwarf Sunray')
2 scallions, chopped coarsely
2 beets (or other root vegetable), grated
1/4 big red onion, grated
2 eggs from your happy free-ranging chickens
1/4 cup buckwheat flour
2 tsp salt (or to taste)
1/4 tsp thyme (fresh or dried)
-> Mix all the ingredients together in a nice bowl that you like very much. After 10-15 minutes, drain off any liquid that separates out. Form into thin pancakes and fry in a pan, with butter. Serve with freshly lacto-fermented goodies from your garden.